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Swiss Steak

In Englewood, New Jersey, Susan Keller relies on her pressure cooker to fix this tender round steak in a saucy vegetable mixture. It's delicious over rice.

4-6 ServingsPrep: 25 min. Cook: 15 min. + cooling

Ingredients

1-1/2 pounds boneless beef round steak (1/2 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped green pepper
3/4 cup chopped celery
1 teaspoon cornstarch
1/2 cup cold water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon prepared horseradish

Directions

Cut steak into serving-size pieces. Combine the flour, salt and
pepper; sprinkle over both sides of steak. In a pressure cooker,
brown steak on both sides in oil; drain. Add carrots, onion, green
pepper and celery.
In a bowl, combine cornstarch and water until smooth; add soup and
horseradish. Pour over vegetables.
Close cover securely; place pressure regulator on vent pipe. Bring
cooker to fully pressure over high heat. Reduce heat to medium and
cook for 12 minutes. (Pressure regulator should maintain a slow

2 of 2

Swiss Steak (continued)

Directions (continued)

steady rocking motion or release of steam; adjust heat if needed.)
Remove from the heat. Immediately cool according to manufacturer's
directions until pressure is completely reduced. Yield: 4-6
servings.

Nutrition Facts: 1 serving (1 each) equals 253 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 552 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein.